Directions

Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruitzest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.

Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy!

Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool.

Rosewater Frosting:

Beat the cream cheese until soft and smooth. Beat in the rosewater. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.